Umami Paste

This needs very little introduction. It’s pretty indescribable how good it is. It goes with EVERYTHING.  From homemade ketchup, devilled eggs or even tomato sauce, there’s nothing it won’t enhance.


You know when you want a little something extra in whatever you’re cooking? This is it. It’s  salty, tangy, rich and as a convenient paste, versatile for anything.


My roommate described it as Caucasian curry paste, which it essentially is; a smack-in-the-face of flavour. You’ll wonder why you didn’t make this sooner. Trust me.


Umami Paste

From Lucy Waverman’s: The Flavour Principal

Makes 1 cup

1 1/2 cup grated parmesan

1/3 cup olive oil-packed anchovies, chopped

1/4 cup tomato paste

2 tablespoons chopped garlic

2 tablespoons soy sauce

2/3 cup olive oil


Add all ingredients together in a  food processor except olive oil. Proccess until chunky. Drizzle in olive oil and season tot taste.


One response to “Umami Paste

  1. Pingback: Chilled Avocado Soup With Mango Salsa | the windowsill·

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